I was having one of ‘those days’ when this popped up on Food52.  The girls got to have a piece after school…enough said – enjoy!

Chocolate Chocolate Chip Cake with Chocolate Sour Cream Frosting

1 c. flour AND 1/2 c. whole wheat flour (I used spelt)

1 1/2 c. cocoa

1/2 c. EACH sugar AND packed brown sugar

1/2 t. EACH baking soda AND baking powder

3/4 t. salt

1 c. sour cream AND 1/2 c. milk

4 eggs, beaten

1/4 c. maple syrup AND 1 t. vanilla

1 c. chocolate chips

Preheat the oven to 350, butter a 9 x 9 baking pan, line it with parchment so that there’s an overhang on 2 opposing sides. and then butter the parchment.

In a large bowl, whisk together the 8 dry ingredients (flour thru salt), and in a separate bowl, whisk together the 5 wet ingredients (sour cream thru vanilla).  Make a well in the center of the dry mix, pour in the wet and fold all together with a sturdy spatula until everything is just incorporated, then fold in the chocolate chips.

Bake for about 45 minutes until the center is set – the cake will likely have cracks across the top.

Frosting – 2 c. chocolate chips AND 1 c. sour cream – room temperature

Carefully melt the chocolate chips in the microwave in 30 second increments in a large microwave proof bowl.  Add in the sour cream and whisk until it all comes together – you can use an electric hand mixer if you like, but I found a good whisking did the trick.  Allow the frosting to cool a titch so that it thickens slightly.

Use the parchment as handles and turn the cake out onto a platter and then leave it to cool for as long as is necessary so that the frosting won’t melt off.  Frost the cake as you wish and dive in!

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